Vegetarian Paella

Don't be intimidated by the number of ingredients in the paella (pi-AY-ya). This is an easy dish to make, and the results are splendid. If saffron isn't available, substitute 1 teaspoon turmeric (but don't dissolve in water).

servingServings

Ingredients

1 1/2 Tbs. olive oil

1 medium onion, chopped

2 to 3 medium cloves garlic, minced

1 medium red bell pepper, cut into 2-inch-long strips

1 medium green bell pepper, cut into 2-inch-long strips

14.5-oz. can diced tomatoes

15-oz. can vegetable broth

2 cups uncooked quick-cooking brown rice

1 tsp. saffron threads, dissolved in small amount of hot water

1/2 tsp. dried thyme

14-oz. can artichoke hearts, drained and coarsely chopped

1 1/2 cups frozen peas, thawed

1/4 cup chopped fresh parsley

1 tsp. salt

Preparation

Meal plan: To complete this one-dish meal, add a salad of mixed greens tossed with seedless orange sections and toasted sliced almonds, dressed in a low-fat vinaigrette. End with any fresh fruit left from the week.

In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.

Stir in artichoke hearts, peas, half the parsley and salt. Season with freshly ground pepper to taste and add a little water to moisten if needed. Cook, stirring, just until heated through, about 5 minutes.